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Moroccan Spiced Rub for Roast Lamb



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  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 3 tsp Smokey Paprika
  • 2 tsp Freshly cracked pepper
  • 1 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 tsp Mint, dried
  • 6 garlic cloves
  • 60 grams lemon juice
  • 60 grams olive oil
  • 1 tbsp Vegetable stock paste
  • 250 grams water
  • 2 1/2 kg Lamb Leg
  • 6
    Preparation 2min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9

Recipe's preparation

  1. Add coriander and cumin seeds into mixing bowl, mill 20sec/sp9.

    Add remaining ingredients, blend 30sec/sp5-7 to form a paste.

    Rub spice paste over leg of lamb, add water & vegetable stock paste back into mixing bowl and mix 5sec/sp4.

    Pour over lamb and roast for 1 1/5 hours 180c, basting meat occasionaly, cook for extra 15 minutes for well done.





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You can add vegetable to the base of the roasting pan, I have used fennel, garlic, onion & thyme

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Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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